Hearty Cabbage Soup with Croutons
(0 votes)
(0 votes)
Health Score:
70 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
477
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 477 cal. | (23 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.3 g | (24 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 7.8 mg | (65 %) | ||
| Vitamin K | 152.1 μg | (254 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 67 mg | (71 %) | ||
| Potassium | 665 mg | (17 %) | ||
| Calcium | 163 mg | (16 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 16.8 g | |||
| Uric acid | 62 mg | |||
| Cholesterol | 54 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Green cabbage
- 1 onion
- 50 grams Bacon
- 3 Tbsps vegetable oil
- 1 l Vegetable broth (Instant powdered)
- 20 grams Pastry flour
- 1 Tbsp Tomato paste
- 1 Tbsp ground paprika (sweet)
- 250 grams Sour cream
- salt
- Caraway
- 2 garlic cloves
- freshly ground peppers
- also
- 3 slices Black bread
- 1 Tbsp butter
- 4 Tbsps Whipped cream
- ground paprika
Preparation steps
1.
Cut bacon into small cubes and fry briefly in oil. Finely chop onion and add to pan. Cook until onion is translucent. Remove pan from heat and mix in the paprika and tomato paste. Stir in broth.
2.
Remove outer leaves of cabbage, quarter lengthwise, remove core and cut cabbage quarters crosswise into thin strips. Add cabbage to the pan along with spices. Simmer 25 minutes. Mix sour cream with flour until smooth and whisk quickly into the soup. Cook briefly until heated through and season to taste. Cut bread into small cubes and fry in hot, melted butter.
3.
Divide soup among bowls, sprinkle with croutons and garnish each serving with a dollop of sour cream. Dust with little paprika and serve.
